Angelo Parodi's 'Riserva' mackerel fillets in olive oil are the best of the canned oily fish from the historic Ligurian company, founded more than 135 years ago in Genoa, when in 1888 Angelo Parodi started his business, one of the first in Italy, becoming one of the forerunners of the modern fish canning trade and tuna canning: a sea of experience and stories that continue today with passion.

The mackerel fillets of the premium line 'Riserva Famiglia Parodi' are made from fresh blue fish processed on the fishing grounds then canned by hand and preserved in olive oil to ensure a full but light flavour. The flesh of these fillets is firm and compact, a real pleasure when you eat it.

How to use tinned mackerel: easy recipes and lunchtime ideas

These tinned mackerel fillets in oil have a delicate taste and lend themselves to being a single dish that can be prepared easily for a quick lunch, accompanied by a light side dish of vegetables or white rice (but also other cereals, which go well in salads such as spelt or barley). Angelo Parodi's mackerel is a versatile ingredient that can be used from appetiser to main course: starting with flans and phyllo dough dumplings, then potato salads, but also pasta with sun-dried tomatoes and Taggiasca olives, and finally meatballs to accompany with sauces. They are perfect for creating sea-flavoured sandwiches. 

Mackerel is one of the most used and appreciated blue fish in the Mediterranean diet, rich in omega-3 fats that make it a healthy and light food. Canned mackerel is a practical, ready-to-eat food that can be kept in the pantry for a long time, and can be stocked and used when needed.